season it with mace cloves, cinnamon, salt, Jamaica and black pepper,
and some grated bread, work the forc'd-meat up with three whites and
two yolks of eggs, then stuff it, and lay some rough suet in a stew pan
with your beef upon it, let it fry till it be brown then put in some
water, a bunch of sweet herbs, a large onion stuffed with cloves,
sliced turnips, carrots cut as large as the yolk of an egg, some whole
pepper and salt, half a pint of claret, cover it close, and let it stew
six or seven hours over a gentle fire, turning it very often.


89. _How to make a_ SAUCE _for it_.

Take truffles, morels, sweet-breads, diced pallets boiled tender, three
anchovies, and some lemon-peel, put these into some brown gravy and
stew them; if you do not think it thick enough, dredge in a little
flour, and just before you pour it on your beef put in a little white
wine and vinegar, and serve it up hot.


90. _Sauce for boiled_ RABBETS.

Take a few onions, boil them thoroughly, shifting them in water often,
mix them well together with a little melted butter and water. Some add
a little pulp of apple and mustard.


91. _To salt a_ Leg _of_ Mutton _to eat like_ Ham.

Take a leg of mutton, an ounce of saltpetre, two ounces of bay-salt,
rub it in very well, take a quarter of a pound of coarse sugar, mix it